• 2 oz cream sherry
    1/2 oz benedictine herbal liqueur
    1 tsp superfine sugar
    2 tsp water
    2 1/2 oz club soda
    1 pinch grated nutmeg
    1 pinch ground cinnamon

Add the sugar to a highball glass. Add water and sherry, and stir to dissolve sugar. Almost fill the glass with crushed ice, and add club soda. Float the benedictine on top. Garnish with a lemon twist, a dusting of nutmeg and cinnamon, and serve.